SS590:2013 HACCP – Based Food Safety Management Systems
Competitive Advantages of SS590:2013
The new Singapore SS 590: 2013 HACCP-based Food Safety Management has been introduced to replace the existing Singapore Accreditation Council (SAC) HACCP Document No. 2 Management of Food Safety based on HACCP (Hazard Analysis and Critical Control Point) Requirements for a HACCP-based Food Management System. The new standard can be used as a stepping stone for the implementation of ISO 22000:2005.
The SS 590:2013 is drafted in a similar structure to, and is a modified adoption of ISO 22000:2005, which will condition end-users to the certification and auditing framework of ISO 22000:2005, which makes it easier for companies to adopt the ISO 22000:2005 whenever they want to.
Process Flow
Initial
Consultation
Our consultant will contact you to gather information about your organization to understand your company needs and ISO standard requirements.
Gap Analysis and Planning
Assess your organization’s current practices and identify gaps. Develop a plan to address the gaps and achieve ISO compliance.
Documentation and Implementation
Develop necessary documentation, policies, and procedures. Implement the changes and new processes within your organization.
Training and Awareness
Provide training to employees on ISO standard requirements and their roles in the implementation.
Internal Audits
Conduct internal audits to assess the effectiveness of the implemented ISO management system and identify areas for improvement.
Certification Audit and Issuance
Receive the ISO certification, upon successful audit from an accredited certification body.